[Sca-cooks] Spanish Marmalad

[Kristen Skold]

I have two different occasions in the next year where I want to make a
feast presentation with an emphasis on conspicuous consumption. Has anyone
tried the Spanish Marmalad recipe from Elinor Fettiplace's Receipt Book?
It's the one with powdered pearls and gold leaf.

Does the gold leaf show up after getting mixed in with the rest of the
ingredients? And what, if anything, did you do with the pearls?

Thanks!
Kristen Skold